Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Source:
Recipe type: Main Dish
Ingredients
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
Directions
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
Notes
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.

 

Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

Watch the Video

 

 

Honey-Balsamic Chicken with Roasted Veggies for Two

Honey-Balsamic Chicken with Roasted Veggies for 2
This one-pan meal of chicken and roasted vegetables is low-cal and packed with flavor. A delicious healthy meal-in-one
Source:
Recipe type: main dish
Serves: 2 servings
Ingredients
  • Marinade
  • 2 tablespoons balsamic vinegar
  • 2 ½ tablespoons honey
  • ½ tablespoons olive oil,
  • 1 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • Veggies
  • 10 baby potatoes, quartered
  • ½ tablespoon olive oil
  • ½ cup carrots, sliced in half long, cut into 3-inch pieces
  • 4 oz. mushrooms sliced
  • ½ red onion chopped in large chunks
  • ½ sweet red pepper sliced
  • 10 Brussel sprouts halved
  • Chicken
  • 4 chicken legs (4), trimmed thigh leg separated
Directions
  1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  3. Place the chicken pieces in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  4. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  5. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  6. Place the chicken pieces in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  7. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 20 minutes.
  8. Remove the sheet pan from the oven.
  9. Remove the marinated chicken from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced and beside the vegetables (chicken should not touch or be put on top of the veggies). Pour the marinade from the bag over the top of the chicken and vegetables.
  10. Return the sheet pan to the oven. Bake for 25-35 minutes, periodically basting the chicken with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
  11. Allow the chicken to rest for 5 to ¬10 minutes. Spoon the pan juices over the top of each chicken piece before serving.
Notes
The vegetables should not touch the chicken or it will steam instead of roast.
Line the pan with foil for easy cleanup. Chicken breasts could also be used.

 

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